Prawn Cocktail Salad w/Marie-Rose dressing
The amounts for the salad aren’t specific.
- Marie-Rose dressing:
- 3 extra-large, free-range egg yolks
- juice of 1 lemon
- 1 garlic cloves, crushed
- 1 heaped t Dijon mustard
- 1 t tomato paste
- 1/2 t salt
- 1 t sugar
- 250 ml (8.45 fluid ounces) canola oil
- For the salad:
- Iceberg lettuce, washed & dried
- cooked prawns (approximately 5-8 prawns per person)
- sliced spring onions
- micro-leaves/fresh dill
In a blender, combine the egg yolks, lemon juice, garlic, mustard, tomato paste, salt and sugar and blend until well combined.
With the blender running, slowly drizzle in the oil until completely incorporated. If necessary, add 1-2 T water to thin out the dressing.
To assemble the salad, place the lettuce on plates followed by the prawns. Scatter over the spring onions and micro-leaves/dill fronds. (You could also add cubed avocado if you wanted to.)
Drizzle over the Marie-Rose dressing and serve immediately.